Bean curd 300g pho

Lean meat 150g

Cooking oil moderate

Salt moderate

Minced meat bean curd practice

1.Wash the bean curd, bleach it with water to avoid pesticide residues

2.Pick the bean curd and set aside

3.Wash the lean meat Chopped

4. Add the appropriate amount of cooking wine, soy sauce and sweet potato starch, mix well and spare

5. Wash and dry the pot, pour in the appropriate amount of cooking oil and heat

6. Pour the bean curd into the pot and stir-fry

7. Properly add a little bit of water, the bean curd will be boiled to the raw loaded

8. Minced meat into the appropriate amount of stir-fry until snapped

10. will be fried before the bean curd into the pot, add the appropriate amount of salt, stir-fry evenly to taste

11. plate

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Tips

1. bean curd should be cleaned and soaked for a while in order to remove the pesticide residues

2. popping the minced meat, oil The oil must be hot to avoid sticking to the pan

3. Bean curd must be cooked through, otherwise it is easy to be poisoned